The story
Perched on the Baar plateau between Hausen ob Verena and Seitingen-Oberflacht, Hofgut Hohenkarpfen commands a sweeping view over the Donaubergland and the Swabian Alb. The restaurant seats 60 indoors and 90 on a terrace that makes the most of this dramatic landscape – a place where lunch, dinner, or afternoon coffee and cake are framed by mountains and sky.
Head Chef Stefan Schäfer’s cooking is recommended annually in all major restaurant guides, including a Michelin Recommended distinction. His style is rooted in regional ingredients, lifted by modern techniques and international influences. The result is a menu that moves from parsley root soup with vadouvan, scallops, and pork belly to pike-perch fillet with leek ragout and tarragon gnocchi, or Bavarian duck breast with pickled red cabbage and citrus purée. A vegetarian menu offers an equally considered progression, such as porcini mushroom ravioli with wild broccoli and white tomato velouté. Each course is paired with selections from the vaulted wine cellar.
Whether for a business dinner with international partners or a leisurely meal celebrating a special occasion, the atmosphere is refined yet welcoming. The kitchen’s commitment to fresh, seasonal produce – echoing the farm-to-table ethos – shines through in every dish. The international cuisine here is never generic; it is a thoughtful dialogue between the Swabian landscape and the wider culinary world, served with a view that alone is worth the journey.
Recognition
Ambience
Details
History
Beautifully situated with a magnificent view of the Danube Hills and the Swabian Alb, this fine restaurant features a historic vaulted wine cellar. Exquisite menus and à la carte dishes.
Location
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